Creamy Pumpkin Risotto
Pumpkin risotto is one of the most popular dishes in autumn cuisine. The sweet, earthy flavor of pumpkin harmonizes perfectly with the creamy texture of risotto, while Parmesan cheese and thyme add special aromas. This dish is based on the rich traditions of Italian cuisine, which is about celebrating simplicity and fresh ingredients. Making risotto may be a little time-consuming, but the end result is worth every minute: a warm, fragrant and rich-flavored dish that will become a family favorite.
Ingredients for this recipe
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Preparation Steps
1
Peel the pumpkin, remove the seeds, and dice it into small cubes. Finely chop the onion and garlic.
2
In a large pan, heat the olive oil over medium heat. Sauté the onion and garlic until translucent.
3
Add the pumpkin to the pan and cook for 8-10 minutes, or until softened and slightly caramelized. Set aside half of the pumpkin. Puree the remaining pumpkin with an immersion blender until smooth.
4
Toast the Arborio rice in the pan for 2-3 minutes, then deglaze with white wine. Cook, stirring constantly, until the wine has evaporated.
5
Begin adding the hot vegetable broth to the rice, one ladleful at a time. Allow each ladleful to be fully absorbed before adding the next.
6
When the rice is almost cooked through (al dente), stir in the pumpkin puree, butter, and grated Parmesan cheese. Season with salt, pepper, and fresh thyme.
7
To serve, top the risotto with the reserved pumpkin cubes and sprinkle with fresh thyme leaves. Serve hot.
